Roast Turkey with Grand Marnier Apricot Stuffing
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INGREDIENTS
- Black pepper, to taste
- 4 x Sticks of butter, room temp
- GRAND MARNIER APRICOT STFFNG
- 1 c Diced dried apricots
- 2 x Oranges, cut in half
- 1 ts Dried thyme
- Salt
- Salt, to taste
- Turkey, about 21 pounds
- Black Pepper ; freshly ground
- 1 1/2 c Grand Marnier
- 2 c Coarsely chopped celery
- 1 Turkey liver and heart
- Lg yellow onion, chopped
- 1 lb Herb stuffing mix
- 1 c Slivered almonds
- 1/2 ts Dried thyme
- 2 x Sticks unsalted butter
- 1 lb Bulk pork sausage
- 2 c Chicken Stock
INSTRUCTIONS
FOR TURKEY: Make the stuffing. Preheat oven to 450 degrees F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities. Spoon the stuffing loosley into the cavities. Set aside any extra stuffing. Sew up the cavities or close with small trussing skewers. Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme, and salt and pepper to taste. Spread the butter all over the turkey. Turn breast-side up in the pan and cover the pan with aluminum foil. Place the turkey in the oven and reduce the heat to 325 degrees F. Roast for 3 hours. Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hours. Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes. Let the turkey stand, covered with foil, for 15 minutes before carving. GRAND MARNIER APRICOT STUFFING: Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool. Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove from the heat and add to the celery mixture. Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey livers and heart and add to the stuffing mixture. Stir to combine. Heat the remaining 1/2 cup of butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing. Season with the thyme and salt and pepper to taste. Posted to MM-Recipes Digest V4 #288 by "John Weber"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (187g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 359 | ||
| Calories from Fat: 150 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.6g | 22 % | |
| Saturated Fat 4.2g | 21 % | |
| Monounsaturated Fat 8.2g | ||
| Polyunsanturated Fat 2.9g | ||
| Cholesterol 29.7mg | 9 % | |
| Sodium 974.1mg | 34 % | |
| Potassium 426.8mg | 11 % | |
| Total Carbohydrate 38.6g | 11 % | |
| Dietary Fiber 3g | 12 % | |
| Sugars, other 35.6g | ||
| Protein 14.1g | 20 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 359
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